Great for Valentine's, Canada Day, Christmas - though who needs an excuse to make Red Cake?

My grievance (if you can call it that) is that Red Velvet Cakes / Cupcakes more often than not seem red-brown, rather than red. Years ago, on "Good Eats", Alton Brown offered up a red cake recipe and explained the science behind it all. In brief, "the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa... This natural tinting may have been the source for the name "red velvet" as well as "Devil's food". (Source) The addition of some food colouring pushes the "red-brown" closer to red.

Click here for the recipe page, which links back here if you wish to leave a Comment or ask a Question. Happy baking!